Raspberry-Cream Cheese Muffins

Serve these muffins for breakfast and your family will ask for more. We like the combination of cream cheese and tart raspberries.
Preheat the oven to 350 degrees.Combine the cream cheese and butter in a large bowl. Beat with a mixer on high speed until smooth. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine flour, baking powder, baking soda, and salt. Using a mixer on low speed, add the flour and buttermilk mixture to the cream cheese mixture, starting and ending with the flour mixture. Gently sprinkle with raspberries and walnuts.Place 24 foil tins in the muffin tins. Spread the dough evenly with a spoon on the molds. Bake at 350 ° C for 25 minutes or until a wooden stick inserted in the middle comes out clean. Remove from the pan; cool on a wire rack.